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hand-harvesting and meticulous attention to detail. detail. to attention meticulous and hand-harvesting
that his dream began to be fulfilled. fulfilled. be to began dream his that
continued on Page 2 Page on continued
certified organic and biodynamic farming practices matched with with matched practices farming biodynamic and organic certified
It wasn’t until many years later (in 1975 1975 (in later years many until wasn’t It
vineyards in Sonoma Valley; Canihan Family vineyards thrive with with thrive vineyards Family Canihan Valley; Sonoma in vineyards August Siegrist’s vision alive, and of of and alive, vision Siegrist’s August
Bill Canihan toasts his award-winning wines from the small family family small the from wines award-winning his toasts Canihan Bill
enthusiasm onto his family. family. his onto enthusiasm maintain the organic practices to keep keep to practices organic the maintain
the years, passed his interest and and interest his passed years, the from the vineyard. They wanted to to wanted They vineyard. the from
passion for wine though, and through through and though, wine for passion assist them in producing the first wines wines first the producing in them assist
dreams. Siegrist never gave up on his his on up gave never Siegrist dreams. winemaker Alexandra Romanini to to Romanini Alexandra winemaker
aside his love for wine and refocus his his refocus and wine for love his aside direct the planting of the vineyard and and vineyard the of planting the direct
Prohibition and he was forced to set set to forced was he and Prohibition out noted viticulturist Phil Coturri to to Coturri Phil viticulturist noted out
country was thrown with the onset of of onset the with thrown was country It was 1998 and the Canihans sought sought Canihans the and 1998 was It
timing couldn’t have been worse as the the as worse been have couldn’t timing
motivation Canihan needed. needed. Canihan motivation
wine country. Unfortunately, his his Unfortunately, country. wine
land in Sonoma? It was just the the just was It Sonoma? in land
eventually made his way into California California into way his made eventually
family’s family’s about too…what thinking his
Siegrist came to America in 1920 and and 1920 in America to came Siegrist
a suitable vineyard, and it got Canihan Canihan got it and vineyard, suitable a
wine. of love cultivated land in Carmel Valley that would make make would that Valley Carmel in land
sustainable farming, along with a a with along farming, sustainable after graduation. Galante’s family had had family Galante’s graduation. after
developed a respect for nature and and nature for respect a developed planning to enter the winery business business winery the enter to planning
other cool climate varietals, Siegrist Siegrist varietals, climate cool other roommate Jack Galante, who was was who Galante, Jack roommate
hillside plantings of Pinot Noir and and Noir Pinot of plantings hillside shared his hobby with friend and and friend with hobby his shared
nearby vineyards. While farming the the farming While vineyards. nearby University of the Pacific (UOP), he he (UOP), Pacific the of University
family in Switzerland by working the the working by Switzerland in family enough). While attending college at at college attending While enough).
and had grown up supporting his his supporting up grown had and wine, half water until he was old old was he until water half wine,
life. Siegrist was Canihan’s grandfather, grandfather, Canihan’s was Siegrist life. at the dinner table with family (half (half family with table dinner the at
came to America in search of a better better a of search in America to came growing up, and often enjoyed a glass glass a enjoyed often and up, growing
young man named August Siegrist Siegrist August named man young Bill Canihan was no stranger to wine wine to stranger no was Canihan Bill
The dream dates back to 1920 when a a when 1920 to back dates dream The
road. the down years 20 some Cellars
own winery. winery. own piece in jump-starting Canihan Family Family Canihan jump-starting in piece
who dreamed of one day owning his his owning day one of dreamed who but would grow to be the instrumental instrumental the be to grow would but
and pays homage to his grandfather grandfather his to homage pays and Canihan, was only twelve at the time, time, the at twelve only was Canihan,
small winery is steeped in family history history family in steeped is winery small wine grapes. William’s son, Bill Bill son, William’s grapes. wine
time. Canihan’s inspiration for the the for inspiration Canihan’s time. setting for growing premium quality quality premium growing for setting
dream, one award-winning wine at a a at wine award-winning one dream, for over 60 years and seemed an ideal ideal an seemed and years 60 over for
enthusiastically) carrying out his family family his out carrying enthusiastically) The land had been farmed organically organically farmed been had land The
Canihan who is proudly (and (and proudly is who Canihan intent of one day planting wine grapes. grapes. wine planting day one of intent
L Cellars, owned and operated by Bill Bill by operated and owned Cellars, farmland in Sonoma County with the the with County Sonoma in farmland
near Los Carneros is Canihan Family Family Canihan is Carneros Los near law) purchased 20 acres of Basque Basque of acres 20 purchased law)
ocated in southern Sonoma Valley Valley Sonoma southern in ocated William Canihan, Sr. (Siegrist’s son-in- (Siegrist’s Sr. Canihan, William
wineries to take Sonoma Valley by storm. storm. by Valley Sonoma take to wineries C
force behind Canihan Family Cellars – one of the latest boutique boutique latest the of one – Cellars Family Canihan behind force
Passionately living out his family dream is Bill Canihan, the leading leading the Canihan, Bill is dream family his out living Passionately
ANIHAN FAMIY CELLARS CELLARS FAMIY ANIHAN
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WINE CLUB’S WINE
MEDAL GOLD CANIHAN FAMILY CELLARS, Continued from Page 1 course chose to go with Pinot Noir as their primary varietal. “I knew Pinot would grow best there because of the location,” Canihan explained, “and we did a little Syrah too because I thought it would be the ‘next big thing’ – I still do. We also planted Cabernet Franc.” After producing just a couple barrels in 2002 and 2003, Canihan Family Cellars made their first commercial release in 2004 with 170 cases of Estate Syrah. The wine created quite the buzz, being awarded “Best of Show Red Wine” from over 4,300 wines at the prestigious 2007 San Francisco Chronicle Wine Competition – the highest possible honor! “I was really surprised,” Canihan admitted, “but it opened up a lot of doors and it really validated what we were doing.” “At the time, I was so excited to start selling wine that I’d been giving away cases of the 04 Syrah to all of our friends and family. We were almost sold out by the time the award came out and I had to go back to some friends and ask for it back!” Canihan said with a laugh. Canihan has found great success with his Pinots as well – they make up the large majority of Canihan Family wines and have become what the winery is best known for. Working with consulting winemaker Alajandro Beloz, Canihan masters the “hands-off” minimalist winemaking approach, and in turn, his wines are true expressions of his family vineyard. The Canihan family also utilizes certified organic and biodynamic farming practices as a way of paying homage to Bill’s grandfather August Siegrist. They’re keeping his dream very much alive in every way they can. Today, Canihan Family Cellars produces just 1,200 cases annually and Canihan hopes within a year or two that number will reach 2,000-2,300 and “that will be our spot.” “We’re really excited that each vintage seems to be better than the Bill Canihan gets the first look at his hand-harvested grapes; Canihan’s fruit ages in 100% French Oak to impart subtle spice flavors and silky last,” Canihan enthused. That’s a good trend for this newcomer texture in the finished wine; the cooling fog in this Sonoma region benefits winery, one that can be validated with the consistent high scores and the gradual ripening process of Pinot Noir grapes. prominent reviews. What an awesome success story and tribute to this family dream.
BOUT THE VINEYARD Canihan Family Vineyards are located in Sonoma Although purchased in 1975, the vineyards weren’t planted until A Valley near the Los Carneros appellation where 1998, which gave the soil over 20 years of rest, allowing nature to the grapes receive the cool evening breezes and thoroughly cleanse the soil before seeding. This biodynamic farming frequent fog from the San Francisco Bay – perfect theory recognizes the balance and natural healing process in the soil grape growing conditions for cool climate varietals and is an important factor to this particular farming method. like Pinot Noir. The Canihans are committed to Canihan’s vineyard manager is Phil Coturri, who is also currently farming sustainably and biodynamically and the managing the vineyards of Hanzell, Merus, Moon Mountain and vineyard is certified organic by CCOF (California Arrowood wineries. Coturri has an excellent reputation for his organic Certified Organic Farms). and biodynamic practices, which are best judged by their results.
2 BOUT THE WINEMAKER
Bill Canihan works closely with consulting Canihan joined two San Francisco-based wine tasting groups, the A winemaker Alajandro Beloz to craft his small Vintners Club, and Friends of the Grape (FOG) where he focused allotments of premium Pinot Noir, Syrah and on the details of his favorite producers, such as Rochioli and Cabernet Franc from his small family vineyards Williams Selyem, and used them as guides in his own production. in Sonoma Valley. His methods showcase the Today, Canihan is thrilled to share his wines with others and extraordinary fruit from his cool-climate site currently offers his wines in two tasting room facilities – one and the response his wines continue to receive is being a winery collective with a group of boutique wineries in nothing short of impressive. San Francisco and the other being a small barn on his vineyard Canihan studied business while at UOP and in his free time property in Sonoma Valley. “Bring your boots!” Canihan laughs. enjoyed ski racing (he actually almost made the Olympic Team “It may be a little muddy out there, but it definitely gives people and for three seasons raced on the Pro Circuit). After college, the real experience.”
ANIHAN 2007 SONOMA VALLEY PINOT NOIR
The 2007 Estate Pinot Noir is the fourth vintage from Canihan’s organic,C dry-farmed vineyard in Sonoma Valley. Canihan’s unique terroir, meticulous organic and biodynamic farming practices, and “hands-off” winemaking philosophy result in exceptional Pinot Noir each vintage, and this latest release is one of the best vintages to date. Connoisseurs’ Guide says, “Touches of cocoa, graham crackers and sweet earth sit lightly atop well-defined, black cherry fruit in the nose, and the wine’s deep, fully ripened flavors follow suit. A full-bodied and fairly fleshy version of Pinot, it is also balanced, and it manages to convey complexity. It shows fine stamina and strength at the finish, and it comes with the real promise of several years’ growth.”
Cases Produced: 290 Alcohol: 14.5% 90 POINTS pH Balance: 3.78 - Connoisseurs’ Guide Total Acidity: 0.60 g/mL Enjoy now until: 2012
EORDERS GOLD MEDAL WINE STORE
Retail Price Club Price Club Price R SAVE up to CANIHAN Winery-Direct 2-bottle Members 4-bottle Members And Multiple Series Members 18% OFF 2007 Winery Pinot Noir $39.00/btl. $34.00/btl. Save 13% $32.00/btl. Save 18% Direct 2 bottle min. order. REORDER ONLINE: www.goldmedalwine.com Toll Free: 1-800-266-8888 Fax: 1-800-266-8889
Availability is extremely limited Note: Shipping and tax (if applicable) not included in the above prices. Call for details.
3 ECIPES Perfect Pairings For Pinot Noir
R Rosemary Pork Chops ½ cup Soy Sauce ¼ cup Water 3 Tbs. Brown Sugar 1 Tbs. Dried Rosemary, crushed 4 (6 ounce) boneless Pork Loin Chops
In a large resealable bag, combine the soy sauce, water, brown sugar and rosemary. Add the pork chops. Seal the bag and turn to coat. Refrigerate for about 3 hours to fully marinate. Drain and discard the marinade. Place the pork chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 30 to 35 minutes or until the juices run clear. Serve with parmesan roasted potatoes and vegetables, and enjoy with a glass of Pinot Noir!
Vegetarian Chili
1 tablespoon olive oil 2 (12 ounce) packages vegetarian burger 1/2 medium onion, chopped crumbles 2 bay leaves 3 (28 ounce) cans whole peeled tomatoes, 1 teaspoon ground cumin crushed 2 tablespoons dried oregano 1/4 cup chili powder 1 tablespoon salt 1 tablespoon ground black pepper 2 stalks celery, chopped 1 (15 ounce) can kidney beans, drained 2 green bell peppers, chopped 1 (15 ounce) can garbanzo beans, drained 2 jalapeno peppers, chopped 1 (15 ounce) can black beans 3 cloves garlic, chopped 1 (15 ounce) can whole kernel corn 2 (4 ounce) cans chopped green chile peppers, drained
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Find this recipe and all of your favorites online at GoldMedalWine.com/recipes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney We have a delicious collection of entrée recipes beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 to pair with your favorite Gold Medal wines! minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Gold Medal Wine Club Toll Free: 1-800-266-8888 5330 Debbie Road, Suite 200 Fax: 1-800-266-8889 Santa Barbara, California 93111 www.goldmedalwine.com
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